This dish is meant to be on the sweet and sour hence sometimes if raisins are unavailable home cooks use candied fruit or grated bitter sweet chocolate.įor our recipe below, I did not use crazy amounts of celery as I was quite scared to mess up the flavour but this was the most amount of celery I used in cooking a dish. Coda alla vaccinara (braised oxtail), a dish from Rome, Italy Prices for this image starting at 30 Recipe Icon You can order a recipe for this. Other ingredients used is the usual soffritto, prosciutto, pancetta, cinnamon, nutmeg, raisins and pine nuts. Save my name, email, and website in this browser for the next. Oxtail, though very much in vogue today, once fell into Rome's Quinto Quarto or 'fifth quarter' of meat cuts and offal, considered at the time to be the lowliest around but thriftily utilised up in a number of stunning dishes. Oxtail, though very much in vogue today, once fell into Romes Quinto. Main easy 4 4 hours 30 minutes This superb oxtail stew, known as coda alla vaccinara, is an iconic dish of Rome. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Sprinkle oxtails with salt and pepper and add to the vegetable mixture.
Heat mixture until the vegetables start to sweat. Note: Also make sure that you’re pot is oven safe, since we’ll be starting this dish on the stove top but then transferring it to the oven later on to braise. In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Large enough so that the oxtails lay in a single layer. You want a heavy duty pot with a tight fitting lid. It is typically flavored with thyme and bay leaves, while some recipes call for nutmeg, cinnamon, raisins. Brown the oxtails on both sides, in a bit of olive oil, in a hot dutch oven. The tail is cut into smaller pieces and slowly simmered with browned prosciutto or lardo, wine, tomato pure, and vegetables such as carrots, celery, and leeks. Original recipe states that oxtail needs to be simmered in large amounts of celery, which means for every 1 kilo of oxtail 1 1/2 kilo of celery is to be used. This superb oxtail stew, known as coda alla vaccinara, is an iconic dish of Rome. Coda alla vaccinara is the Italian name for a flavorful, braised oxtail stew. Coda alla vaccinara is a type of Roman dish made with oxtail, vegetables and lots of celery. The name does not do justice to this dish, for non-Italians like me it sounds like a medicine or something clinical, it is nowhere near that in fact it is the opposite, this dish is amazing and I can’t get enough of it.
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